All my ways to use up those peaches before they go to the birds…
Stone fruit is at its peak season, so grab ‘em while the gettin’s good and then use them to make this perfect peach ice cream.
This recipe is an old standby of mine, not just because it is so quick and easy to throw together, but because you can use any combination of ripe summer fruit.
We always eat half of a watermelon and the rest seemingly never gets touched. This drink was created as an attempted solution to this problem, and turned out to be a refreshing success!
With guests coming into town and a bowl of stone fruit on hand, I decided to adapt this very forgiving strawberry cake recipe, I freelanced this time with donut peaches and plums.
If you’re heading to the Saturday Farmer’s Market in downtown Santa Barbara this week, look for these Blenheim Apricots.